Moroccan Chicken and Lentils

Photo: tomatoesaretops

This dish freezes well, so you can double the recipe and save half for later.

Yield: 2 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 502
  • Calories from fat: 22%
  • Fat: 12.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 4.6g
  • Protein: 37.8g
  • Carbohydrate: 61.5g
  • Fiber: 12.8g
  • Cholesterol: 94mg
  • Iron: 5.9mg
  • Sodium: 1061mg
  • Calcium: 90mg


  • 2 teaspoons vegetable oil
  • 8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 1 cup canned brown lentils, rinsed and drained
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 2 tablespoons golden raisins
  • 1 cup hot cooked basmati rice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon slivered almonds, toasted


  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; sauté 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, broth, water, and raisins. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.
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